Healthy Beef Stroganoff is a delicious 30 minute dinner recipe that will brighten up your day. I created this recipe one day when I was planning to make no onion no garlic Beef Stroganoff for dinner after a long and stressful day. In the shop I got confused and instead of buying Scotch fillet, I bought ground beef. When I got home, and started cooking, I noticed my mistake, and decided to cook Ground Beef Stroganoff. It tasted wonderful, and I’m making it more often than traditional Beef Stroganoff. It is made with a few everywhere available ingredients and it is No Cream Soup Beef Stroganoff. I hope that you will love my Healthy Beef Stroganoff recipe.
Ingredients that you need for Healthy Beef Stroganoff
- Ground beef – it taste the best with ground beef, but you can make it with ground pork, ground turkey, and ground chicken
- Fresh button mushrooms
- Greek yogurt – you can substitute it with low fat sour cream, or pain yogurt
- Allium-free mustard – if you can`t find allium-free mustard, you can omit it
- All-purpose flour
- Milk
- Dried thyme
- Parsley flakes
- Salt
- Pepper – if you can`t eat pepper, you can skip on it, it will not change the taste
Equipment that you need
- Skillet
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons and cups
How to make Healthy Beef Stroganoff ?
It is very quick and easy to make this wonderful no onion no garlic Beef Stroganoff with Ground Beef.
Slice the fresh button mushrooms into thin slices. If you prefer smaller mushroom pieces, then you can slice them lengthwise first, then cut into equally thin slices. The key is to keep the thickness consistent for even cooking.
Add the cooking oil to a skillet and heat it over medium heat. When the oil gets hot (after a few moments), add the ground beef and saute it with a wooden spoon, stirring frequently to break up the big chunks of meat into smaller ones. You will want to break up ground beef into small chunks because it will have a better texture and flavor.
When the beef is no longer pink, add the sliced mushrooms. Continue sauteing, stirring often, until the water has been released and the mushrooms become pale brown. This step may take up to 6 minutes, depending on the thickness of the mushrooms.
Sprinkle in all-purpose flour and continue sauteing them for about one more minute, stirring frequently. Make sure the ground beef and mushrooms are well-coated with the flour.
Add the dried thyme, parsley flakes, salt, and pepper. Stir to combine. Pour in the milk and stir again. Let it simmer for 2 to 3 minutes. Then add the allium-free mustard and stir to combine. Finally, add the Greek yogurt and mix well.
Simmer the sauce, stirring occasionally, until it thickens (this should take less than 5 minutes). Taste and adjust the salt and pepper, if needed. Serve the Healthy Beef Stroganoff over pasta, rice, gnocchi or potato.
What to serve with Healthy Beef Stroganoff?
- Pasta – short cut pasta will work amazing with no onion no garlic Beef Stroganoff. Use whole wheat, egg pasta or durum pasta.
- Rice or bulgur
- Potato – you can serve it with boiled potato cubes, or mash potatoes.
- Gnocchi
How to store Healthy Beef Stroganoff ?
Refrigerator
You can store no onion no garlic Ground Beef Stroganoff Sauce in an air-tight container for up to 3 days.
Freezer
You can store Healthy Beef Stroganoff in an air-tight container for up to 3 months.
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Healthy Beef Stroganoff
Ingredients
- 1 lb ground beef 450g
- 9 oz fresh button mushrooms 250g
- 16 oz plain Greek yogurt 450g
- 1 tablespoon allium-free mustard
- 4 teaspoons all-purpose flour
- 1 cup milk 250ml
- 1 teaspoon dried thyme
- 1 teaspoon parsley flakes
- Salt & pepper to taste
- Cooking oil enough to cover the bottom of your skillet
Instructions
- Slice the fresh button mushrooms into thin slices.
- Add the oil to a skillet and heat it over medium heat. When the oil gets hot (after a few moments), add the ground beef and saute it with a wooden spoon, stirring frequently to break up the big chunks of meat into smaller ones.
- Once the beef is no longer pink, add the sliced mushrooms. Continue sauteing, stirring often, until the water has been released and the mushrooms become pale brown. This step may take several minutes, depending on the thickness of the mushrooms.
- Sprinkle all-purpose flour and continue sauteing them for about one more minute, stirring frequently. Make sure the ground beef and mushrooms are well-coated with the flour.
- Add the dried thyme, parsley flakes, salt, and pepper. Stir to combine. Then pour in the milk, stir again, and let it simmer for 2 to 3 minutes. Add the allium-free mustard and Greek yogurt.
- Simmer the sauce, stirring occasionally, until it thickens. Taste and adjust the salt and pepper, if needed.
Notes
You can substitute Greek Yogurt with sour cream or plain yogurt.
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